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Analysis of Natural Volatile Organic Compounds (NVOCs)

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Flavours and Fragrances".

Deadline for manuscript submissions: 30 August 2026 | Viewed by 590

Special Issue Editor


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Guest Editor
Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, HR-21000 Split, Croatia
Interests: volatile organic compounds (terpenes, norisoprenoids, aliphatic and aromatic compounds, others); glycosidically bound volatiles; chemical biomarkers; chemical biodiversity; gas chromatography and mass spectrometry; organic chemistry
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Special Issue Information

Dear Colleagues,

Although research of natural volatile organic compounds (NVOCs) has been performed intensively over the recent three decades, with different Special Issues of Molecules also being prepared, there still is a need for opening new possibilities and focusing our research on the analysis of NVOCs. Namely, new chemical profiles of NVOCs can be expected from different natural sources (including their changes due to varied influences), with challenges in the identification of different isomers and complex mixture separations being associated with them. Thus, innovative preparative methods could be developed (e.g., to avoid artefacts formation). Improved gas chromatography methodology could also be achieved. Therefore, NVOCs (headspace, volatiles and semi-volatiles) related to plants, foods, beverages or to other natural origins are of interest. Besides their analysis, different beneficial effects or other useful properties of isolated and analyzed NVOCs can be determined.

This new Special Issue of Molecules, entitled “Analysis of Natural Volatile Organic Compounds (NVOCs)”, is offering researchers an opportunity to publish their papers on NVOCs (headspace, volatiles and semi-volatiles) related to plants, foods, beverages or to other natural origins. Apart from their analysis, different beneficial effects or other useful properties of isolated and analyzed NVOCs can be determined.

Prof. Dr. Igor Jerković
Guest Editor

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Keywords

  • volatile organic compounds
  • essential oils
  • headspace
  • terpene, norisoporenoid and phenylpropane derivatives
  • aliphatic compounds
  • gas chromatography

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Published Papers (1 paper)

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Research

32 pages, 7484 KB  
Article
Effect of E-Beam and X-Ray Irradiation on Radiation–Chemical Yield and Reaction Rate of Volatile Organic Compound Transformations
by Victoria Ipatova, Ulyana Bliznyuk, Polina Borshchegovskaya, Timofey Bolotnik, Alexander Chernyaev, Igor Gloriozov, Elena Kozlova, Alexander Nikitchenko, Anastasia Oprunenko, Mariya Toropygina, Irina Ananieva and Igor Rodin
Molecules 2025, 30(21), 4226; https://doi.org/10.3390/molecules30214226 - 29 Oct 2025
Viewed by 218
Abstract
This study investigates the impact of 1 MeV electron beam and 80 keV X-ray irradiation on the decomposition rate and radiation–chemical yield of 1-hexanol in aqueous saline solution to develop a comprehensive approach to determining reliable volatile organic compound markers for food irradiation. [...] Read more.
This study investigates the impact of 1 MeV electron beam and 80 keV X-ray irradiation on the decomposition rate and radiation–chemical yield of 1-hexanol in aqueous saline solution to develop a comprehensive approach to determining reliable volatile organic compound markers for food irradiation. A 50 mg/L 1-hexanol solution was irradiated with the doses ranging from 100 to 8000 Gy at various dose rates ranging from 0.2 to 10 Gy/s to assess the impact of irradiation parameters on the decomposition rate and radiation–chemical yield of volatile compounds typically found in food. GC–MS analysis revealed a non-linear decrease in 1-hexanol concentration with increasing dose, accompanied by the formation of aldehydes, ketones, and secondary alcohols. Among these products, hexanal was detected at the lowest applied dose and exhibited dose-dependent behavior that correlated strongly with 1-hexanol degradation. Density functional theory calculations identified the most probable pathways for the formation of hexanol decomposition products, involving direct ionization, radical reactions, and oxidation. A mathematical model proposed in the study describes dose-dependent transformations of 1-hexanol into hexanal, enabling quantitative estimation of the degradation extent of hexanol. The findings suggest that hexanal can serve as a quantitative marker for hexanol degradation, supporting the development of rapid “dose range” determination methods for food irradiation that ensure microbial safety while minimizing undesirable oxidation of proteins, fats, and carbohydrates. Full article
(This article belongs to the Special Issue Analysis of Natural Volatile Organic Compounds (NVOCs))
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